Homemade Marshmallows & Chocolate Ganache Recipe

Homemade Marshmallows & Chocolate Ganache Recipe

Homemade Marshmallows

S’mores are a childhood favourite, but store-bought marshmallows can leave much to be desired. They’re not very soft and can get stale and hard if the bag is open too long. Homemade marshmallows are soft pillows of sugary goodness. Think of marshmallows as a blank slate to add different flavours, including:
 
  • Raspberry and almond extract
  • Strawberry and vanilla
  • Toasted coconut
  • Chocolate or classic vanilla

There are many homemade marshmallow recipes online. Some require a thermometer and some require corn syrup. Whichever one you choose, make sure you read the recipe through one or two times before starting. Pay close attention and use a good stand-mixer, such as a KitchenAid stand mixer - you don’t want to do this by hand!
Here’s one of our favourites:

Homemade Raspberry Marshmallows

Makes 16 large 2” marshmallows

Ingredients

  • 1-pint raspberries, blended
  • 1 1/4 cup + 2 tablespoons (480g) corn syrup
  • 2 1/4 cups (450g) sugar
  • 3/4 cup water
  • 2 teaspoons almond or vanilla extract
  • 4.5 packages (32g) of powdered gelatine 
  • 1/2 cup icing sugar 
  • 1/2 cup cornstarch 

Equipment


Directions


Mix icing sugar and cornstarch. 
Spray a deep 8x8 baking pan with cooking spray and line with plastic wrap. Spray again. Using a fine mesh strainer, dust with cornstarch and icing sugar mix. Set aside.
Using an immersion blender, blend the raspberries until smooth. Add to the bowl of a stand mixer fitted with a whisk attachment, sprinkle over the gelatine, and allow to sit for 10 minutes. Mix on low for the last two to three minutes. 
Combine the corn syrup, sugar, and water in a large saucepan. Bring to a hard boil and continue boiling until the temperature reaches 138F-140F. Use a larger pot than you think you’ll need in case the syrup bubbles up - hot sugar burns are no joke!
With the stand mixer running on low, slowly pour in the sugar mixture. Then, slowly turn the speed up to high and mix until light and fluffy and cool to the touch, about eight to ten minutes. On low, add the extract in the last couple of minutes of mixing. 
Spray a spatula with cooking spray and transfer the marshmallow mixture to the prepared pan. Smooth the top and dust with additional cornstarch and icing sugar. Cover with plastic wrap. 
Allow the marshmallows to sit for six hours to overnight. 
To cut, dust a cutting board with icing sugar and cornstarch. Spray a chef's knife with cooking spray. Flip the marshmallows onto the board and lift off the baking dish. Cut into desired shapes and sizes and enjoy! 
Marshmallows will keep at room temperature in an airtight container for one week. 
Homemade marshmallows don’t brown as easily over a fire and can be more difficult to work with, but it can still be done! Use two double-prong skewers if using homemade marshmallows in your s’mores. 

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Chocolate Ganache Frosting


When creating a perfect s’more, the right chocolate is a top consideration. You need something that melts easily, but also something that’s not too sweet (those marshmallows are sweet enough!). The less sugar and dairy, the darker the chocolate, and the less easily it melts. We’ve all had an undercooked s’more with chunky chewy chocolate, which leaves much to be desired. What’s a gal to do? Enter chocolate ganache frosting - your answer to under-melted (and underwhelming) chocolate! Ganache frosting makes a great melty substitute for any chocolate bar when you don’t need to worry about refrigeration. Try this easy, creamy chocolate ganache frosting spread over those grahams instead! 
Note: Milk chocolate is too sweet for this recipe, so choose chips that are semi-sweet or darker. 
This recipe also makes a great cake frosting!


Easy Chocolate Ganache Frosting

Ingredients

  • 2 ounces 35% cream

  • 4 ounces semi-sweet chocolate chips (or darker)

Equipment


Directions

Heat the milk until hot and just steaming over the stove or in the microwave. Add chocolate and allow to sit for one to two minutes. Stir until melted.
Place the bowl in the fridge for 20 minutes. Whip for one to two minutes with a hand mixer until light and airy. Ganache can be stored for 1-2 days at room temperature and will last about a month in the fridge. Bring up to room temperature and stir before using. 

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